Turkish kunefe is a heavenly dessert that explodes with contrasting textures and flavors. Imagine this: crispy threads of buttery kadaif pastry encase a melt-in-your-mouth cheese filling, all drenched in a sweet, fragrant syrup. It’s a symphony for the senses and a true star of Turkish cuisine!
A few of things that make kunefe so special is the unique dough that is made from finely shredded wheat flour, stretched into threads like angel hair, and lightly toasted. When cooked, it takes on a crispy texture. Traditionally, kunefe uses kashar cheese, a mild, slightly salty brined cheese with a stretchy texture. However, mozzarella or other melty cheeses can be used as well. The key is that the cheese should be soft and gooey when heated. A fragrant syrup made with sugar, water, and often citrus adds a touch of sweetness and floral aroma to balance the richness of the cheese and pastry. Rosewater or orange blossom water can be added for an extra layer of complexity.
Kunefe – Turkish Sweet Cheese Pastry
Equipment
- Food Processor or blender
- 9-inch pie plate
- Medium bowl
- Wooden spoon
- small saucepan
Ingredients
- 8 oz Packaged Kadaifi (shredded phyllo dough)
- 8 tbsp Unsalted butter, melted
- 2 tbsp Whole milk (Sub: 2% milk)
- 4 oz Buffalo mozzarella cheese, grated (Sub: fresh whole milk mozzarella)
- 12 oz Ricotta cheese
- 1 cup Ground pistachio nuts, divided
- 2 tbsp Powdered sugar
- ¼ tsp Grated nutmeg
- 2 cup Water
- 1 cup Honey
- ½ cup Sugar
- 1 stick Cinnamon
Instructions
- Preheat oven to 375℉ (190℃). Place kadafi (shredded phyllo) in a food processor and chop finely. Add melted butter and milk to kadafi in food processor. Line the bottom of a heavy square baking dish with half of this mixture. Gently flatten evenly using moistened hands.
- Combine cheeses with half the ground pistachios, powdered sugar, and nutmeg. Spread over buttered kadaifi in the baking dish and then top with remaining phyllo-butter mixture. Bake for 45 minutes.
- While kunefe is baking, make syrup by boiling water, sugar, and honey until it reduces by a third and becomes thick. Stir in rose water, if using.
- Serve hot by pouring ⅔ of the hot syrup over the kunefe and sprinkle remaining ground pistachios over. Cut into squares and serve with remaining syrup to pass around while eating.
Notes
- A nice alternative to sweet honey syrup is to combine 1 1/2 cup sugar, 3 cups water, and 1 tbsp lemon juice in a small saucepan over medium -high heat for 10 minutes.